Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hamantaschen. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Leave it to the Jews to have a cookie inspired by cultural annihilation! Hamantaschen are the triangular pastries associated with the holiday of Purim, when Jews read from the Book of Esther, the Megillah, and celebrate the triumph of good (Esther) over evil (Haman, who planned to destroy the Jewish people). This Yiddish word is pronounced huh-min-tah-shun, and while technically the plural.
Hamantaschen is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Hamantaschen is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have hamantaschen using 22 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Hamantaschen:
- Take For the pastry:
- Make ready icing sugar
- Prepare large egg yolks
- Take unsalted butter at room temperature, in small pieces
- Make ready grated zest of 1 lemon
- Prepare plain flour
- Take salt
- Get large egg, beaten, for the glaze
- Get For the poppy seed filling:
- Make ready milk
- Take sugar
- Prepare zest of ½ orange
- Prepare vanilla pod, cut open and seeds scraped out
- Take poppy seeds
- Take raisins
- Take juice of ½ lemon
- Prepare brandy
- Take For the marzipan filling:
- Get ground almonds
- Take icing sugar, plus extra to dust
- Take free-range egg yolks
- Make ready lemon juice
Chief amongst these are hamantaschen — buttery triangular cookies, filled with jam or poppy seeds. Hamantaschen, a three-cornered cookie stuffed with any of a variety of fillings, is a traditional sweet often served during the Jewish holiday Purim. This version of hamantaschen feature poppy seed filling; if you're not a poppy seed fan, feel free to substitute apricot or the filling of your choice. Sweet hamantaschen are typically made with a dough containing butter or, less-commonly a pareve dough containing oil.
Steps to make Hamantaschen:
- To make the pastry, beat the icing sugar and the egg yolks in a food processor or with an electric mixer. Add the butter and lemon zest and beat to blend. Gradually add the flour and the salt, mixing until it forms a ball. Wrap it in cling film and refrigerate for an hour or overnight.
- To make the marzipan, put the ground almonds, icing sugar and egg yolks in a bowl. Mix with a spatula, gradually adding the lemon juice, until the marzipan is smooth with a doughy consistency. Form a ball or a long sausage shape on a surface liberally dusted with icing sugar, wrap in cling film and refrigerate.
- To make the poppy seed filling, grind the poppy seeds in a coffee grinder almost to a powder. Put the milk, sugar, vanilla seeds and the pod, and orange zest in a pan and bring to the boil. Fish out the vanilla pod and discard. Pour in the poppy seeds and raisins and turn the heat down so it just simmers. Stir every now and then and cook for about 15 minutes until almost all the liquid is absorbed and the poppy seeds thicken considerably. Add the lemon juice, the brandy and the butter, stir in and cook for another 3-4 minutes until the mix reaches thick, spreading consistency. Leave to cool.
- Each of the above amounts of filling is enough to fill all the cookies so if you’re making a mix, you’ll have quite a bit of leftover filling, which can easily be frozen. Otherwise halve the ingredients.
- When you’re ready to make the biscuits, bring the pastry to almost room temperature, otherwise it will be impossible to roll out.
- Preheat the oven to 180C/350F/gas 4. Line at least 2 baking sheets with parchment paper (this amount makes 35 biscuits so you’ll probably need to re-use the sheets).
- Roll out the dough to about 3mm thickness – if it’s too thick it will crack when folding the edges.
- Cut out circles with a 3 inch pastry cutter. Put a heaping teaspoon of the poppy seed filling or a blob of marzipan the size of a walnut in the centre of each. Brush the edges with the beaten egg and fold the sides to form a triangle.
- Brush the tops with beaten egg. - Bake until golden and firm all the way through, about 15-20 minutes. Cool on a wire rack.
Depending on the ingredients used in the dough, the consistency of the finished hamantaschen can range from dry and crumbly like to a shortbread, to soft and cakey like a black and white cookie, to firm and crisp like a butter cookie. To make the Filling: Place the ingredients in a saucepan and bring to a boil. I've found that fruit filling, poppy seed filling, and cream cheese-based fillings tend. Rabbi Olitzky's Chocolate Chip Cream Cheese Filling. For my Dairy Free Hamantaschen dough, click here.
So that is going to wrap this up with this exceptional food hamantaschen recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
